A Quote by Friedrich Nietzsche
A good aphorism is too hard for the tooth of time, and is not worn away by all the centuries, although it serves as food for every epoch. Hence it is the greatest paradox in literature, the imperishable in the midst of change, the nourishment which always remains highly valued, as salt does, and never becomes stupid like salt.
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A good aphorism is too hard for the tooth of time, and is not worn away by all the centuries, although it serves as food for every epoch.
Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
When it comes to salt, what was really staggering to me is that the industry itself is totally hooked on salt. It is this miracle ingredient that solves all of their problems. There is the flavor burst to the salt itself, but it also serves as a preservative, so foods can stay on the shelves for months.
I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.
Salt water when it turns into vapour becomes sweet, and the vapour does not form salt water when it condenses again. This I know by experiment. The same thing is true in every case of the kind: wine and all fluids that evaporate and condense back into a liquid state become water. They all are water modified by a certain admixture, the nature of which determines their flavour.
Salt is a powerful symbol in Haiti, as elsewhere. Salt of the earth, for example is an American phrase. In Haiti, myth and legend has it that if you are turned into a zombie, if someone gives you a taste of salt, then you can come back to life. And in the life of the fishermen, there are so many little things about salt that I wanted to incorporate. The salt in the air. The crackling of salt in the fire. There's all this damage, this peeling of the fishing boats from the sea salt. But there is also healing from it, sea baths that are supposed to heal all kinds of aches and wounds.
While many processed foods are full of salt, and excessive salt intake is associated with hypertension and other conditions, salt is essential to health. It can be dangerous to have too low a sodium intake.
Meetings should be like salt - a spice sprinkled carefully to enhance a dish, not poured recklessly over every forkful. Too much salt destroys a dish. Too many meetings destroy morale and motivation.
I love sea salt spray but I hate being salty from the ocean, so I'll always shower after surfing, shampoo and condition my hair and then put in the salt spray. It's sort of a reverse cycle, but I just can't do the natural sea salt - it just feels too crunchy to go out with.
People under-salt their food, and they think it's bland, but salt brings out flavor.
I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good.
Salt is an unusual food product because it is almost universal - all human beings need salt, and most choose to eat more than is necessary.
I think that when the lies are all told and forgot the truth will be there yet. It dont move about from place to place and it dont change from time to time. You cant corrupt it any more than you can salt salt.
My food villain is salt. I'd love to be have the odd ready meal as a lazy treat, but some contain 33% of your salt intake! i just cant do it to myself!
Many foreigners imagine that Latin American cuisine is spicy, but Chilean food, on the whole, is extremely bland: salt, vinegar, mayonnaise, and more salt are the four basic condiments. Black pepper is conspicuously absent, and not only from the food - it is also rarely available even on request.
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